Use the preventive controls guidance appendix 1 and search for "flavors". FDA has them all broken down by type and what hazards they expect you to address in your food safety plan.
I tend to forget this potentially valuable source.
The document seems destined to be infinitely draft and is undated.I daresay date/refs are in the main document [also draft presumably?]. Perhaps draft = discontinued, ie Final as per document title. Odd.
I hv extracted a flavor portion -
FSMA apparently requires the addressing of (depending on type of flavor) one of nil, Salmonella, Salmonella +L.mono.
I wonder why the differences ? Process related ? Is there any FSMA draft (statistical?) Validation material existing to support these entries ? Or are they currently just "draft' opinions ?
I noticed that this draft contains some, IMO, rather bizarre entries on potential hazards, for example try searching for "bottled water".(i assume = drinking).
PS - I deduce that FSMA would definitely not like the hazard/control measure format as per my yoghurt excel in this model plan. Tough.